Get the best potatoes ever with this recipe’s magic sauce. Just see as chef flips this over
Elevate your potato game with a crunchy Parmesan coating. This section explores the magic behind the crispy layer that makes Crunchy Parmesan Potatoes a delightful dish. The combination of powdered Parmesan cheese, panko breadcrumbs, and a medley of spices creates a flavorful symphony.
Ingredients:
| INGREDIENT | QUANTITY |
|---|---|
| Powdered Parmesan cheese | 1/2 cup |
| Panko breadcrumbs | 1/2 cup |
| Garlic powder | 1/2 teaspoon |
| Chili powder | 1/2 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Dried basil | 1/2 teaspoon |
| Salt | 3/4 teaspoon |
| Freshly ground black pepper | 3/4 teaspoon |
| Olive oil | 3 tablespoons |
| Baby potatoes (purple or gold) | 1 1/2 pounds |
| Fresh parsley (optional, for garnish) | To serve |
Instructions:
- Preheat the Oven:
- Preheat your oven to 400 degrees Fahrenheit.
- Prepare the Coating:
- In a bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, chili powder, smoked paprika, dried basil, salt, and freshly ground black pepper.
- Prepare the Baking Dish:
- Apply a thin, even layer of olive oil on the bottom of a 9-by-13-inch baking dish.
- Spread the Coating:
- Pour the cheese mixture into the baking dish, spreading it evenly to coat the entire pan without creating clumps.
- Prepare the Potatoes:
- Wash and cut the baby potatoes in half. Place them flat side down on the cheese mixture.
- Bake:
- Bake for 30 to 40 minutes, depending on the size of the potatoes, or until the cheese starts to brown. Ensure the potatoes are cooked through by carefully piercing them with a fork.
- Serve:
- Once baked, serve the Crunchy Parmesan Potatoes with fresh parsley if desired.
